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Recipe: One Skillet Mexican Zucchini

Serves: 4
Source: Bunsen Burner Bakery


2 tablespoons olive oil
2 cloves of garlic, minced
1/2 red onion, chopped
1 pound zucchini, chopped
1 pint cherry tomatoes, halved
1 jalapeno, minced
2 tablespoons minced fresh cilantro
salt + pepper, to taste
juice of 1 lime
6 ounces cotija cheese, crumbled


1) Heat the olive oil in a large skillet over medium heat.  Add the garlic and sautee, stirring frequently, until fragrant.  Add in the red onion and zucchini, stirring occasionally, for 5 minutes, or until slightly softened.  Add in the tomato and jalapeno and cook an additional 3-4 minutes.

1) Remove skillet from the heat and add in the cilantro and salt and pepper to taste.  Squeeze the juice of the fresh lime over the vegetables, followed by the crumbled cotija and serve warm or at room temperature.

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